OVERVIEW
This laccha paratha is a coiled wholewheat bread with fresh mint folded through it. Cooked on a plancha right before we serve the meal, it’s one of my favourite flatbreads.
Watch Karan's recipe
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MAKE YOUR DOUGH
Mix the flour and water together and knead for 2-3 minutes. Rest covered for 30 minutes. Add the salt and 1 tbsp ghee to the dough and knead for another 2-3 minutes. Rest for a further hour.
CREATE YOUR PARATHAS
Divide the dough into six equally sized balls. With a rolling pin on a floured surface, roll the first ball into a rough square, spread all over with ghee and sprinkle with chopped mint.
Starting from one edge of the square, fold the dough like you would a Japanese fan, folding first one way then the other, with each fold around 1-2cm wide. The result should be a long concertinaed rectangle. Roll this up from end to end, leaving you with a circular coil – a bit like a party blower. Rest for 10 minutes. Repeat with the other dough balls.
COOK YOUR PARATHAS
Set your EGG up for direct cooking with a Cast Iron Plancha Griddle in place, flat-side up. Your target temperature is 220-240°C.
After the dough has rested, roll each coil out into a flat circle about the thickness of a pound coin.
Smear some ghee onto the hot plancha and cook the parathas in batches for 2-3 minutes on each side, replenishing the ghee between batches.
